1, lettuce 11, salt 20 grams, ginger, garlic, dried chili moderate, 1 spoon of soy sauce, half a spoon of chicken

2, we first lettuce on the leaves broken down, the more tender can be blanched and eaten cold.

3, then to the lettuce skin, with a knife, peeling on the line, peeling time is not too strong, especially the more tender part, gently peeling or scraping with a scraper can be.

4, all dealt with after we wash again with water, and then change the knife slicing, can be a little thicker, but do not cut too thin, the thickness of the cut evenly, more thin places oblique cut, all cut after we give it loaded in.

5, and then add 20 grams of salt and hand-tossed evenly, tossed can be put in the refrigerator overnight, or pickled for at least half an hour, so that the salt as much as possible to the lettuce in the water pickled out, so that you can reduce the drying time.

6, directly covered with a lid marinated overnight, the next day after opening can be seen out of a lot of water, this time the lettuce is also softened some, we directly fish them out after you can sun.

7, put in a breathable basket, if not, with a steamer rack or steamer can be.

8, as long as the upper and lower ventilation on the line, if the weather is not good, you can only use the fruit dryer air dry.

9, after drying the dried lettuce became very thin, so cut the time do not worry about whether it is cut too thick, after the sun will shrink thin, if the beginning of the cut especially thin, after drying it is minimal.